Creamy Coastal Sauce for Fish Sandwiches
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons dill pickle relish
- 1 teaspoon capers, roughly chopped (optional)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1 teaspoon hot sauce (optional)
- 4 white fish fillets (flounder, cod, or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- Vegetable oil for frying
- 4 sandwich rolls or brioche buns, toasted
- Shredded cabbage or lettuce
- Sliced tomato
- Lemon wedges for serving
Instructions
- Combine mayonnaise, sour cream, Dijon mustard, lemon juice, lemon zest, dill pickle relish, capers if using, smoked paprika, and garlic powder in a small bowl. Stir until smooth. Season with salt, pepper, and hot sauce if desired. Cover and refrigerate while you prepare the fish.
- Pat the fish fillets completely dry with paper towels. Mix flour, Old Bay seasoning, and salt in a shallow dish. Dredge each fillet in the flour mixture and shake off any excess.
- Pour about 1/2 inch of vegetable oil into a heavy skillet, preferably cast iron. Heat over medium-high until a pinch of flour dropped in sizzles immediately.
- Fry the fillets in batches without crowding the pan, about 3 to 4 minutes per side depending on thickness, until golden brown and the fish flakes easily when pressed. Transfer to a paper towel-lined plate to rest.
- Place the buns cut-side down in the skillet with residual oil for about 30 seconds until lightly toasted.
- Spread the chilled sauce generously on both sides of each toasted bun. Add the fried fish, then cabbage or lettuce, then sliced tomato. Squeeze fresh lemon juice over the fish before closing the sandwich. Serve immediately.
Notes
Make the sauce at least 20 minutes before serving and keep it cold in the fridge — it tastes noticeably better once the flavors have had time to settle together. DO NOT microwave leftover fried fish; reheat in a skillet or air fryer to keep the texture right.